Buttermilk Pound Cake

Buttermilk pound cake is so moist and always a hit! I top it off with this fabulous browned butter glaze (it’s easy to make AND it packs a crazy amount of flavor) and it seriously could not be more delicious!

I’ve been on a bit of a buttermilk kick lately.

I had to buy a carton of buttermilk for my AMAZING Belgian waffle recipe (seriously, have you tried this recipe?!) and I had a bit leftover to use up.

I’m so glad, because it’s easy to forget how magical buttermilk is. It adds such a nice flavor to baked goods and makes them so moist!

Instructions

Add the butter, brown sugar, and sugar to a large mixing bowl. Beat on medium speed until light and fluffy.

Mix in the eggs, one at time, beating well after each egg.

Add half of the flour to the mixture and stir by hand to combine, followed by half of the buttermilk mixture and the vanilla. Repeat with the remaining flour and buttermilk, mixing until the batter is just combined.

Pour mixture into prepared pan and bake for 90 minutes or until the cake springs back when you touch the top and the edges begin to pull away from the side of the pan.

Let cool in the pan for 10 minutes before turning out onto a cake plate to finish cooling.

For the glaze

When the cake has cooled completely, add the butter to a small sauce pan over medium heat.

When butter has melted completely, begin whisking it. It will foam up as it cooks. Continue whisking and keep a close on the butter as it begins to brown.

Remove the butter from the heat when the liquid is golden brown.

Whisk in the powdered sugar and milk to form a smooth glaze.

Immediately pour glaze over the cooled cake. Glaze will set within minutes.

Nutrition Facts

Buttermilk Pound Cake

Amount Per Serving (1 slice)

Calories 692Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 16g100%

Cholesterol 175mg58%

Sodium 428mg19%

Potassium 181mg5%

Carbohydrates 105g35%

Fiber 1g4%

Sugar 76g84%

Protein 8g16%

Vitamin A 910IU18%

Calcium 97mg10%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

originally posted on December 19, 2018, last updated on September 14, 2019

You would have to make some other adjustments or it will be too dry. I haven’t attempted trying that with this cake, so I can’t make any recommendations. I do have a chocolate buttermilk cake, if you’d like to try that, but it’s not a pound cake.

Same outcome over here. I fear the bake time is at least 20 minutes too long. I had to cut the cake out of the pan piece by piece and it was a dry mess. Had to trash it and quickly make something else for Christmas dessert.

Thank you for the recipe, Karly! Awesome cake: dense, moist and delicious. The buttermilk gives a great flavor and keeps the cake from being as oppressively heavy as traditional pound cakes. I recommend adding some honey and a drop of almond extract.

Had some buttermilk that I had to use up and am so glad I found this recipe! The cake was moist and flavorful and the icing was incredible! And the best part is that it was so easy to make. I will definitely be making this again! Thank you!

What went wrong here?
I had too much batter, so poured some into cupcakes, and then the pan overflowed butter half way even though it was the required size.
300 gr sugar and 225 gr of butter shouldve given away that this was bad news for a bundt. I bake at least 3 times a week off pinterest but this I’ve never had. What a waste of ingredients…

Hi Karlijne! Not sure what would have went wrong unless it was something with your conversion. This recipe works perfectly for me in the correct bundt pan size. 300 grams of sugar would only be 1 1/2 US cups, so I’m guessing your sugar measurements are off.

Hi again! I just realized that the recipe called for a 9 or 10 INCH bundt pan, and that should have read cup. I’m guessing that you used a smaller pan size that necessary. So sorry about that mistake! It’s updated now if you wish to try again.